INTER
I C E11.06 - 13.06.2019
THE INTERNATIONAL ICECREAM CONGRESS
• Markets & Trends• P r o d u c t
d e v e l o p m e n t• I n g r e d i e n t s• P r o c e s s
t e c h n o l o g y• Actual studies
REGISTRATION/INFOS:Z D S • D e - L e uw - S t r. 3 - 9 42653
Solingen, G E R M A N Y w w w . z d s - s o l i n g e n . d eTe l .
: 0 2 1 2 - 5 9 6 1 3 [email protected]
ZDS - The Academy of SweetsDe-Leuw-Str. 3-9 • 42653 Solingen •
GERMANY
www.zds-solingen.de
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TOP-SPEAKER, e.g:• Prof. Dr. Richard W. Hartel,
Univ.Wisconsin–Madison, USA• Prof. Dr.Windhab,
ETH Zürich, CH• Volker Lammers, , German Institute for Food
Technology e.V., DE
ZDS - The Academy of Sweets • De-Leuw-Str. 3-9 • 42653 Solingen
• GERMANYwww.zds-solingen.de
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279p
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Monday, June 11, 2019 18:00 Get Together at the ZDS
Tuesday, June 12, 2019 Session 1: International Markets &
Trends
European and world wide Markets for ice cream, non diary ice
cream and related products Sascha Küchler, The Nielsen Company
GmbH, DE
Ice Age on the Net - Chances of E-CommerceRebeca Göckel, NOMOO
oHG, DE
Session 2: Product Development and Ingredients
The tool box for calorie and sugar reduction: Opportunities and
limitationsMichael vom Dorp, Cargill Deutschland GmbH, DE
„Rare sugar“ Allulose – application in ice creamNathalie Vehlow,
Savanna Ingredients GmbH, DE
Formulation design for calorie reductionMads Wiene, DuPont
Nutrition Biosciences ApS, DK
Structuring of liquid oil for ice cream applicationsFrida
Lewerentz, AAK AB, SE
Extraction and use of ice structuring proteinsVolker Lammers,
German Institute for Food Technology e.V., DE
The next frontier of ice cream using insects as a dairy
alternativeLeah Bessa, Gourmet Grubb (Pty) Ltd., ZA
Flavours masking of high protein ice creamsDöhler GmbH, DE
Session 3: Process Technology
Chocolate and fillings in-house production: Added value for ice
cream producersEng. Lorenzo Datei, Packint s.r.l.
Schokoladenmaschinen, IT
Large inclusions in single portion extruded ice creamElsebeth
Baungaard, Morten Have Kudsk, Tetra Pak S.A., CH
Low temp extrusionJuliette Rudzik, German Institute for Food
Technology e.V., DE
Wednesday, June 13, 2019Session 3: Process Technology
Product differentiation through modern waffles and ice cream
creationsMarkus Bartels, Walterwerke Kiel GmbH & Co.KG, DE
The ice cream packaging dilemmaSeasonality, consumer preference
and novel production in the focus of biodegradable and
downsizingChristian Höglund, Mondi Group, FI
Session 4: Actual Studies of Science and Resarch
Novel continuous micro-foaming and freezing concepts for frozen
desertsProf. Dr. Windhab, ETH Zürich, CH
The role of air on the physical properties of high-overrun
frozen dessertsProf. Dr. Richard W. Hartel, Samantha van Wees,
University of Wisconsin, USA
High pressure rheology for partially frozen fluid systems to
characterise their foam formation and stabilisationProf. Dr.
Windhab, ETH Zürich, CH
Effects of microstructure on rheology of ice creamProf. Dr.
Richard W. Hartel, Dieyckson Freire, University of Wisconsin,
USA
- subject to change -
Program
